Notice that the Beef Wellington hasn’t gotten the shaft.

WTF is that N key on that keyboard?? looks like an upside down U

ahh, in that case definitely do something to stop the yeast

Yeah, those whole house filters aren’t too uncommon in the homebrewing world, I’ve also seen them stuffed full of hops or whatever and used as a randall. If you’re keeping the keg cold I wouldn’t even both with pasteurization.

next time add some pectinase to the ferment. You can try adding some to this wine now if you want, it works better during primary as the yeast keeps it stirred up in suspension, but it can still work post ferment.

I’ve been following your posts to set up some self hosting and it’s been going well so far, thank you!

I have noticed that a lot of the images in the posts don’t seem to be loading (422 errors), it hasn’t been too much of a deal breaker so far but in the section about running tailscale in a container and editing the acls file there’s a couple images that are showing the before and after of this file that aren’t loading for me. Hopefully this is something that isn’t too difficult for you to fix.

Thanks again for these posts, I’ve learned a lot so far and even got jellyfin working on my phone outside my local network using tailscale.

Welcome back to the hobby obsession!

So… these people just hang out at the library all day every day?

Angelic poo vacuums dude

Iif terrorists were actually that big of a threat they would simply blow up the massive security line out in front of security.

I feel like I’d rather just try this using table sugar instead of (probably) throwing honey down the drain.

It’s not illegal in the US for homebrewers, it would be for a commercial brewery (though they can buy vanilla extract which uses alcohol for the extraction and use that with no issues), in reality no one is checking this stuff and there’s probably a lot a commercial brewery can get away with that is technically illegal, just put spruce tips on the label, no one cares/asks how it was extracted.

The ultimate extraction would likely be achieved with high proof alcohol. Sugar syrup I think would be less effective than with dry sugar as the dry sugar would exert more osmotic pressure on the tips to draw liquid (and thus flavor) out of the tips.

You can also add them to the boil as you would hops.

I’ve done similar stuff with fresh evergreen cones, pack em in a jar, fill all the gaps in with sugar, wait for the sugar to suck water out of the cones and produce a syrup. No need to set it in the sun either.

Goes great on pancakes, would probably be a fun addition to a beer as well.

It dissolves into salt water.

Except it doesn’t dissolve, this is not the term they should be using, you can’t just dry out the water and get the plastic back. It breaks down into other things. I’m pretty sure an ocean full of dissolved plastic would be a way worse ecological disaster than the current microplastic problem…

I’ve seen like 3-4 articles about this now and they all use the term dissolve and it’s pissing me off.

You can reuse those caps, the tamper proof loop literally only exists for showing if the bottle has been opened previously, it does nothing to help hold the cap on the bottle.

Last weekend I brewed some NEIPAish beer (pretty rare for me to make anything resembling an IPA but my sister and family are coming for a visit and they’re hop heads) using azacca and strata hops, ten gallons of that so I’ll put it in two kegs and dry hop them each differently, I haven’t decided on what so any suggestions are welcome. Fermented with Ebbegarden kveik.

I also brewed a hoppy grape ale, loads of Hallertauer Blanc at the end of boil and then fermented with Lallemand/Escarpment Pomona yeast and added moscato wine pomace to the primary ferment. I pressed the beer off the pomace a couple days ago as it seemed like fermentation was slowing down. I like to press these beers off the pomace while there is still yeast activity so that the yeast will take up any oxygen introduced by pressing.

could be a Pichia strain?

This seems like a good place to put this meme I made a couple months ago

I have fermenting a split batch of wild “tripel” both with the same wild yeast culture that is very belgiany, instead of candi sugar, one batch has a kilo of honey from my bee hive and the other has a kilo of palm sugar I got at the asian grocery store. Additionally I also have (from the same mash as the tripel) a split batch of saison to test out two new wild yeast cultures, one harvested from my bee hive (comb, honey and worker bees in the starter), and the other from Juniper berries my wife collected on Granddad’s Bluff near LaCrosse, WI when she was there visiting relatives earlier this year. They’re all fermenting away together at 75F/24C, initially it was quite sulfury smelling but that has tapered off in the last day or so. Hopefully they turn out well.